Catering to your aircraft in Natal.
On the plateau at São Gonçalo do Amarante the sun is steady and the wind is not, and most business jets reach Natal with a cabin ready for something local. We pack the order for your galley and hand it over at the FBO or at the aircraft.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
Natal is a coastal city on the northeastern shoulder of Brazil, and the private jet menu for SBSG is built from what the Rio Grande do Norte coast and sertão really produce. Local specialities travel well when you choose them carefully: carne de sol, the lightly salted sun-dried beef of the interior, goes cold in thin slices or hot with macaxeira; tapioca, made from fresh cassava starch, becomes a breakfast crepe filled with coalho cheese; and shrimp from the Potiguar estuaries arrives chilled for a seafood plate.
An inflight menu for Natal can lean on cashew, which grows all along this coast, in sauces and as fruit juice, and on queijo coalho, the grilled cheese of the northeast. Private jet food from the region is simple and bright, so we keep sauce apart and re-plate cold dishes in the cabin. If you want a Rio Grande do Norte dish on board, tell us the galley and the guest count and we plan the rest.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
Natal's international airport sits on a high plateau at São Gonçalo do Amarante, 273 feet above sea level, and most business jets arrive here to catch the dry-season light on the Potiguar coast. Private jet catering at SBSG leans on what the state does well: sun-dried beef, tapioca, cashew, shrimp from the coast. We work like cabin crew who have stood in the same galleys, so inflight catering for a light jet and in-flight catering for a long-range cabin are packed for the oven you really have. Aviation catering here also covers business aviation catering for corporate trips and executive jet catering for owners flying their own tail.
A typical business jet catering order at Natal is a corporate group flying out after a morning of meetings, with a cold lunch for six and a hot option for the cabin. Corporate jet catering here can bring VIP flight catering and charter flight catering together on one menu, with luxury inflight catering for guests who expect more. A private jet chef plans a bespoke menu around carne de sol, shrimp and tropical fruit.
When a head of state or minister lands at SBSG, the order is cleared by protocol before anything is cooked. Government flight catering is sealed and labelled by seat, head of state flight catering keeps a named team, and VIP aviation catering is delivered discreetly. State visit aircraft catering is planned around the arrival.
At Natal, the diet question usually starts with the local bread: cassava and tapioca are naturally gluten free, but tapioca crepes are often cooked on shared surfaces, and cuscuz and farinha need checking. We run kosher, halal, vegan, gluten free, special meals, allergen free and kids meals as a procedure, with a separate board and a clear seat marker for each guest, agreed before the order is cooked, not guessed at the aircraft.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
A rotation through SBSG leaves little time at the aircraft, so crew meals are packed to be eaten between legs. Flight crew meals and pilot meals travel in crew meal boxes marked CREW, and cockpit meals are built to eat one-handed in the seat. If the operator's policy asks for it, we arrange different meals for pilots. Crew catering and cabin crew meals are ordered on request and invoiced as a normal line, never folded into the guest order.
At SBSG, the handover is simple: your handling agent opens the right gate, and FBO catering arrives sealed. Catering delivery to the FBO or the general aviation terminal is agreed ahead, ground handling catering is timed with your slot, and handling agent catering is confirmed before the truck rolls.
The type of aircraft decides how the order reaches the cabin at Natal. A light or midsize jet is loaded by hand from the apron, while a larger cabin may need a high loader at the door. For galley catering and airside catering delivery, we confirm the door height and the galley layout so aircraft provisioning is planned around it. Tell us the type and registration and your handling agent opens the right access.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
Natal's airport sits inland on a plateau, with a long runway that suits business jets arriving from Europe, Africa and the Americas. Airport catering here is built around general aviation, FBO services and ground handling services in a quiet terminal.
Natal is a seasonal business aviation hub for the northeastern coast. Inflight catering and in-flight catering here lean on seafood and tropical fruit, aviation catering and business aviation catering cover corporate flights, executive jet catering suits owner-operated tails, diplomatic flight catering serves official visits, and cabin crew meals ride along on request.
Brazil controls food entering the country, especially meat and dairy, and customs at Natal may inspect provisions. A locally prepared order avoids import problems, while food brought from abroad may have to be declared or discarded.
Average rating from the cabin crew and pilots we cater for.
“An order of fresh fruit and breakfast pastries for 3 people at NAT had to be organised around different crew meal preferences. The Galley Girls grouped the fruit plates by service, which was more useful to us than simply receiving a list of dishes. That left time to check the sandwiches properly before the passengers were ready for the next part of the service. With crew meals, careful attention to written menu details matters as much to our crew as the menu itself.”
“With an evening cabin service to consider at Rio Grande do Norte/São Gonçalo do Amarante–Governador Aluízio Alves International Airport, we needed a practical way to serve roasted vegetable bowls with separate dressings to 4 passengers. I asked The Galley Girls for the sauces in stackable containers, with garnishes supplied separately for plating on board. Keeping the main courses aside until service helped preserve the presentation while we dealt with the boarding tasks. I appreciated the emphasis on packing arrangement throughout the FBO catering arrangements.”
“Nothing about the 4 guest order at SBSG called for excess complexity: just yoghurt pots and fresh berries and sensible planning for a small galley worktop. After a final adjustment to the side dishes, The Galley Girls gave us one revised order summary to work from. Our brief for airport catering was met with a sensible plan for final order confirmation. There was no need to reconstruct the fruit plates quantities from several messages during the final departure checks.”
Pricing at Natal depends on what the cabin needs: a plain cold plate is simple, while a sealed halal tray or a child's menu involves extra handling. We itemise it so you can see where the difference sits.
For lead time, think about what is in season: lobster has its months, and tropical fruit depends on the harvest. We tell you what is available and plan around it, and late changes are treated as part of the job.
Customs on the food side follows Brazilian import rules, and the season matters for timing: the rainy months on this coast can shift departures, so we plan around your slot. Food bought locally avoids most import questions, while carrying meat or dairy from abroad can be refused.
You can bring food if the handling agent allows it, but customs and security may still inspect it. A sealed, labelled box made for the flight avoids most of that.
No, catering is not bundled with a charter. For a flight where the count changes at the last minute, we rework the order and invoice it as a separate item.
Tail, pax and diets — a flight attendant takes it from there, day or night.
